Glycemic Index of Diverse Rice Genotypes and Rice Products Associated with Health and Diseases

Yheni Dwiningsih, S.Si., M.Si., Ph.D; Jawaher Alkahtani, Ph.D.

doi:10.26877/asset.v5i1.15287

Glycemic Index of Diverse Rice Genotypes and Rice Products Associated with Health and Diseases

Yheni Dwiningsih, S.Si., M.Si., Ph.D, Jawaher Alkahtani, Ph.D.

Abstract

Rice (Oryza sativa L.) is the primary source of carbohydrate for more than half of global population. The highest rice consumption is in Asia which more than 100 kg per capita. It has been reported that rice elicits a high glycemic index (GI) ranged from 54 to 121 which considers to the higher GI compared to other starchy foods. Rice consumption showed a positive correlation with diabetes incidences. Regular consumption of high-GI rice has been accelerating the development of type-II diabetes problem due to high blood glucose excursions and related to insulin resistance. The objective of this review is to identify rice genotypes and also the rice products for low GI which potentially provide information associated with good eating habits and prevent type-II diabetes and others related diseases. Information regarding GI value of rice and other rice products might help rice consumers to choose the right food to reduce the risk of health problems. Nowadays, it is difficult to find food products with nutritional label of GI value. Most of the food products, the GI value has not been defined yet. Determination of GI in food products will significantly support healthy eating habits.

Keywords

rice genotypes; rice products; glycemic index; diabetes; amylose

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